Discover the perfect accompaniment for your next meal with these delicious Chorizo Stuffed Yellow Peppers. Stuffed bell peppers is one of those classic comfort side dishes that my family practically lived on when I was a kid. Combining the entree with the side dish using 1 baking pan made cleanup easier. And since that was my job, doing dishes, I loved when I seen these going in the oven.

A classic American dish that one can’t easily find in restaurants. When my garden is in full swing, we have these weekly to help use up the green, red and yellow peppers I grow. But there is something special about yellow peppers. Green bell peppers are the most common color, but the yellow variety contains much more of certain vitamins. The yellow peppers also contain fiber, protein, iron along with vitamin B & C, niacin, folate, thiamin, riboflavin and vitamin B6, three vitamins that help turn your food into energy. Yellow bell peppers taste sweet and they pair well with a variety of other ingredients. They are available at most large supermarkets year-round, which makes it easy for you to add them to your diet.

Recipe For Chorizo Stuffed Yellow Peppers

INGREDIENTS

• 4 medium Bell Pepper, Yellow
• 1 tablespoon Olive Oil
• 1 ¼ cups dice Onion, Yellow
• 2 cups diced Zucchini
• 1 cup chop Kale
• 1 tablespoon chop Cilantro, Fresh
• 1 tablespoon Paprika
• 2 tablespoons Cumin
• 1 teaspoon Fennel Seed, Ground
• 1 cup Cauliflower Rice
• 1 ½ cups cook Ground Chicken
• 1 ¾ cups cook Ground Chorizo Sausage

DIRECTIONS

1. Remove tops from bell peppers and remove insides. Set aside.
2. In a large skillet heat oil over medium heat.
3. Add onions, zucchini and kale to skillet, sauteing until onions are translucent and kale is wilted.
4. Add cilantro, paprika, cumin, fennel seed and cauliflower rice, stirring to combine.
5. Remove from heat, and mix in a large bowl with chorizo and chicken.
6. Divide mixture between peppers, pressing down mixture.
7. Place peppers in slow cooker and cook on high for 2 hours until peppers are soft.

Freeze For Later

These directions help you cook or prepare this meal PRIOR to being frozen for serving later.

Directions for freezing

1. Remove tops from bell peppers and remove insides. Set aside.
2. In a large skillet heat oil over medium heat.
3. Add onions, zucchini and kale to skillet, sauteing until onions are translucent and kale is wilted.
4. Add cilantro, paprika, cumin, fennel seed and cauliflower rice, stirring to combine.
5. Remove from heat, and mix in a large bowl with chorizo and chicken.
6. Divide mixture between peppers, pressing down mixture.
7. Flash freeze peppers on a baking sheet.
8. Divide peppers evenly between indicated number of gallon freezer bags, label and freeze.

To reheat this meal AFTER it’s been frozen, simply place stuffed yellow peppers in slow cooker and cook on high for 2 hours until peppers are soft.